These incredible lemon bars are the perfect sweet and tart dessert. Using fresh lemons makes them the perfect springtime dessert.
These perfect lemon bars are different in the sense that this recipe gives you thick and tall lemon squares instead of thin and flat like most other recipes. The best lemon bars are made that way so that you can share with a large group of people and still get your fill. With the recipe below giving you a 9×13 casserole pan, you can easily feed 20+ people. One small square is so rich and filling that it makes the perfect serving size!
Tips for Making These Classic Lemon Bars
While I was making these incredible lemon bars, I stumbled upon a few “tricks” that made it much easier! Let me share them with you!
Trick #1- To get more juice out of a lemon, put them in the microwave for 15 seconds just prior to juicing them. This gave me so much more juice than I even needed!
Trick #2- Zest the outside of the lemons BEFORE juicing them. This makes it much easier, trust me.
Trick #3- If your butter isn’t soft (but it needs to be) then you can use your microwaves defrost function. Setting the defrost for 1 minute worked for me, but you may need to adjust your time.
Trick #4- If you don’t own a microwave or don’t have the defrost function, you can grate your cold butter using a cheese shredder. Place it into a bowl and wait a few minutes, it will soften pretty fast this way.
Are Lemon Bars supposed to be gooey?
Yes, lemon bars should have a natural amount of gooeyness to them. You don’t want them too gooey, as that is a sign that they were undercooked, and you also don’t want them to be so overcooked that they’re firm and grainy.
The perfect lemon bars can be shaken slightly while being pulled from the oven and the center doesn’t jiggle. Think of the top of a cooked pumpkin pie, it’s pretty close to that.
Do I need to refrigerate lemon bars?
Classic lemon bars are a custard-filled dessert and as such, they should be refrigerated if they won’t be eaten and served on the same day. They are safe to leave out for a few hours for a party or gathering, but all leftovers should be kept stored in an airtight container within the fridge to keep them from drying out or spoiling.
Incredible Lemon Bars Ingredients
Crust:
-1 cup butter, softened
-1 tsp salt
-1/2 cup sugar
-2 cups all-purpose flour
Filling:
-2/3 cup fresh lemon juice {uses about 3-4 small/ medium lemons}
-3 TBSP lemon zest
-1/3 cup + 2 TBSP all-purpose flour
-6 eggs
-2 1/4 cup sugar
How to Make the Best Lemon Square Bars
Preheat the oven to 350 degrees.
Line your 9×13 pan with foil or parchment paper. I’ve used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I’d say use parchment paper.
{Note: in a couple of pictures below, I used a bakers quarter sheet. Just use a 9×13 pan. Trial and error on my part! }
Combine the crust ingredients and mix well. Press the crust into the pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.
Bake the crust for 20 minutes.
While the crust is baking, prepare ingredients for the filling.
Mix all filling ingredients with a whisk in a large bowl.
Once the crust is done, allow it to cool for 10-15 minutes, preferably in front of a fan so that it cools to room temperature, or close to it.
Pour the filling onto crust. Carefully put it back into the oven. Bake for about 35 minutes, paying close attention to and watching the last 5 minutes so that it doesn’t brown excessively.
Remove from the oven and then dust the top with powdered sugar. Allow it to cool for a few hours before cutting. {If you don’t have a few hours, then place them in the fridge after a while, to cool faster.}
ENJOY!
Ingredients
Crust
- 1 cup butter softened
- 1 tsp salt
- 1/2 cup sugar
- 2 cups all-purpose flour
Lemon Filling
- 2/3 cup fresh lemon juice from about 3-4 medium-sized lemons
- 3 tbsp lemon zest
- 1/3 cup +2 tbsp all-purpose flour
- 6 eggs
- 2 1/4 cup sugar
Instructions
- Preheat the oven to 350 degrees.
- Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.
- Combine crust ingredients and mix well. Press into pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.
- Bake crust for 20 minutes. While crust is baking, prepare ingredients for the filling.
- I learned a trick to get more lemon juice out of fresh lemons- put them in the microwave for 15 seconds just prior to juicing them. I haven't done any scientific research to see if this works, but I did get more than the required 2/3 cup! Also, I find it's much easier to grate the outside of the lemon for the zest prior to juicing it!
- Mix all filling ingredients with a whisk in a large bowl.
- Once crust is done, allow it to cool for 10-15 minutes, preferably in front of a fan so that it cools to room temperature, or close to it.
- Pour filling onto crust. Carefully put back into oven. Bake for about 35 minutes, watching the last 5 minutes that it doesn't brown excessively.
- Remove from oven and dust top with powdered sugar. Allow to cool a few hours before cutting. {If you don't have a few hours, then place them in the fridge after a while, to cool faster.}
Notes
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How do you know when a lemon bar is done?
You can know your lemon bars are done when you open the oven and shake the pan slightly while it’s resting on the rack. It shouldn’t jiggle very much and the edges should also be starting to turn a golden brown. Once the filling is set and the coloration is there, your lemon bars are done and ready to be removed from the oven.
How long do lemon bars keep?
When stored properly within the fridge (inside an airtight container) then you can expect them to last up to 4 days. For longer storage, you can freeze your lemon squares and then thaw them overnight in the fridge before eating.
How long can you freeze lemon bars?
Freezing lemon bars is such a great idea if you can’t eat them fast enough. When you keep them properly stored inside the freezer, they can last up to 3 months! I recommend cutting the lemon bars into the perfect lemon square serving sizes and then freezing flat on a cookie sheet before individually wrapping and placing in an airtight container.
Another option for freezing the bars is to keep them in a freezer-friendly 9×13 pan, cover, and freeze in a flat layer.
Thaw in the fridge or eat while still slightly frozen (they’ll taste chewy but they’re still really good this way!)
If you love these lemon bars, you’ll love these other lemon filled recipes!
- Lemon Cake Truffles
- Lemon Butter Cookies
- Lemon Cheesecake Bars
- Greek Chicken Souvlaki with Lemon Rice
- Lemon Lush
- Easy Lemon Bread
- Lemon Poke Cake
- Lemon Blueberry Quick Bread
- Strawberry Lemonade Punch
- Lemon Raspberry Fruit Pizza
- Lemon Icebox Pie
- Lemon Buttermilk Pound Cake
- Lemon Chicken Vegetable Soup
- Lemon Sugar Cookies
- Little Lemon Drop Glazed Mini Cupcakes
If you’re looking for a thick, rich, sweet and tangy dessert to bring in the fresh flavors of spring, look no further than these incredible fresh lemon bars!
Valerie says
Looks so good & it's great that it makes a whole 9×13-inch pan.
My name is Rita says
These look so delicious! If you get a chance, please share this on my linky party: http://suburbsmama.blogspot.com/2013/05/sunday-link-party-8.html
AndiWinslow says
That is a beautiful picture. Standing so tall and yummy looking. I have pinned. Love lemon Just because come visit my blog today and see the "swim in butter biscuits" I made I think you may enjoy them andi thewednesdaybaker
Cathy says
<br />Come party with APIMP!<br /><br />I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday's at midnight.<br /><br />http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html<br /><br />Hugs, Cathy
cooking with curls says
OMG…these look amazing! I love lemon 🙂
Amber Brady says
Lemon bars are my favorite! Thanks for sharing at Sweet & Savory Saturdays #13.<br /><br />~Amber @ Dessert Now, Dinner Later!<br />http://dessertnowdinnerlater.blogspot.com
The Thriftiness Miss says
Wow I can't believe how easy these sound.. Probably not as easy as I think once I got into it though 🙂 Pinning though to try very soon. I'm such a sucker for anything lemon. Thanks so much for sharing with us at Weekend Wonders!
Marsha Baker says
These looks L-L-L-Luscious!! Thanks for being our first link up at last week's Weekend Potluck. Really love your photos…mouth-watering. Please come back soon.
Amy says
I made these today for my book club. Everyone loved them! Thanks for the recipe!
Diana Miller says
Thanks so much for linking up this delicious lemon bars to The Weekly Creative last week! I'm featuring this delicious recipe tomorrow in my 9 Sinfully Delicious Treats round-up. I hope you stop by. 🙂 XOXO
Jerri Rivers says
Yum! I love lemon bars! Thanks for linking up for Friday Favorites. I'm featuring you this week!
Ruthie Knudsen says
Lemon Bars are the best! Thanks so much for coming to share with me at Super Saturday Show & Tell… Come back again tomo and party again! http://www.whatscookingwithruthie.com Have a great day 🙂 xoxo~ Ruthie
Pint Sized Baker says
Love these. So yummy! Thanks for sharing at Two Cup Tuesday on <a href="http://www.pintsizedbaker.com" rel="nofollow">Pint Sized Baker </a>. I've pinned it!
Judy diyAddict says
Great Photography, Jessica. Yum! It looks really deliciou.<br />I would like to invite you to share your favorite projects/crafts/fashion/photography/recipes/humor/personal advice/blog tips and tricks at <a href="http://pursuitoffunctionalhome.com/2013/05/live-pin-it-monday-hop10.html" rel="nofollow">Pin It Monday Hop, It's a Pinterest Party (Link)</a>. Come over, have fun and get pinned. I
Claudia says
My family loves this recipe, but I’m trying to make the recipes I use more healthy. Instead of all-purpose flour can I use whole wheat flour? Thanks!
Jessica says
Yes, but just know that overall, the lemon bars will be a bit heavier. If you aren’t opposed, I’d do half all-purpose and half whole wheat. 🙂